Coconut Prawn 椰子虾


Japanese shrimp called -kuruma ebi, is a very expensive ingredient, used exclusively for sushi and tempura.  At times, the high quality ones are sold at 2000yen per piece or roughly 25SGD.  The one I bought is not that expensive but still expensive.  It has a distinct sweetness so I decided to make coconut prawn with kuruma ebi.  I thought the sweetness and toasty flavor from the coconut complements the sweetness of the shrimp.  The addition of butter is a crucial ingredient which binds all the essence together.

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